A rich, flavorful and easy twist on this sometimes beloved, sometimes loathed classic dinner!
- 1 pound ground beef
- 1 large egg
- 1/3 cup blanched almond flour
- 1 tablespoon plus 1 teaspoon ketchup
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons Dijon mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon salt
- 2 tablespoons avocado oil
- 1/2 yellow onion, diced into 1/4" pieces
- 8 ounces sliced white or baby bella mushrooms
- 4 cloves garlic, finely minced
- 1 1/2 cups low-sodium beef or chicken broth
- 1 teaspoon arrowroot starch or cornstarch
- 1/2 cup canned, full-fat coconut milk or half and half
- Fresh herbs and/or red pepper flakes for garnish
- Suggested pairing: couscous, mashed potatoes, noodles and roasted broccoli or brussels sprouts
- In a large mixing bowl, combine ground beef, egg, almond flour, 1 tablespoon ketchup, 1 teaspoon Worcestershire, 1 teaspoon dijon mustard, onion powder, garlic powder, ¼ teaspoon pepper and ¼ teaspoon salt. Use clean hands to evenly combine.
- Heat a large cast-iron or other nonstick skillet to medium high heat and turn on exhaust fan. Add avocado oil. Place a paper-towel lined plate nearby.
- When oil is shimmering and a splash of water sizzles, form patties approximately 3 ½” in diameter and add to skillet. (Note: you can pre-form the patties if you like; I just find that it saves time to form them as I add them to the pan). Be careful–there could be some popping!
- Fill the pan with patties, leaving an inch between each. I can get half or 4 out of 8 patties in the pan. Sear on both sides until you see a dark golden-brown crust, then add to the prepared plate (carefully, they're tender and can fall apart). Repeat with remaining mixture.
- After you’ve seared all of your patties, carefully drain excess grease from the pan into a glass or ceramic jar and set aside to cool (you’ll throw this away).
- Turn heat down to medium-low and add a splash of stock, scraping up any browned bits. Add onion and mushrooms and saute 10-12 minutes, stirring occasionally, until mushrooms have significantly reduced in size and no liquid remains in the pan.
- Add garlic and saute for 30 seconds, stirring constantly, then immediately add 1 ½ cups stock, remaining teaspoon ketchup, Worcestershire and Dijon, remaining ¼ teaspoon pepper and ¼ teaspoon salt (wait to taste before adding the final ¼ teaspoon).
- Stir and bring mixture to a simmer. In a small bowl, whisk together starch and a splash of water, then pour into skillet and stir immediately for 30 seconds, or until sauce thickens.
- Turn heat down to the lowest setting and stir in coconut milk. Taste sauce for more salt and add accordingly (I add that final ¼ teaspoon).
- Nestle your patties into the sauce and simmer 5-10 minutes, or until they’re cooked to your liking on the inside. (I go 5 because I like a bit of pink in the middle).
- Serve with any garnish of sides of your choosing! Reheat in the oven until warmed through. Leftovers will keep up to 3 days in the fridge. I don’t recommend freezing once cooked, but you could make the raw patties and freeze those for a few months, tightly wrapped.